Made these with the freeze dried chives, 3 tablespoons and half/half. They were yummy. Also used Hormel Real Crumbled Bacon. Baked it at 400° on a baking stone, but put parchment paper on it, so the cream wouldn't drip on it and make it messier than it is. I thought mixing in the bag would be a great idea, but it was hard to get it mixed well and a lot of dough stuck to the bag, anything I could do to avoid that next time? Mix in a bowl, mixing the liquid in with a fork. You can dump the clumped dough on a piece of parchment or plastic wrap and gather together using the edges of the parchment or plastic to bring the dough together instead of over handling it (kneading) which makes it tough. I hope this helps in your quest to make these savory scones. Happy Baking! Irene @ KAF

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